I owe this Palak Paneer recipe to Huma. She shared this recipe with me before she posted it on her blog and made me fall for it head over heels. I never liked making palak paneer before. If you see most of the recipes online, they involve a lot of steps. It makes you feel like making this humble dish is such a pain. But this recipe changed my whole thought process. This recipe is the second one to feature in this week’s theme of “Cooking for 2” in the Blogging Marathon #98.
Paneer is something I have been eating every single day since last January, as a part of my protein intake. It is something that we Keralites never eat. I have already mentioned before on the blog that my family shares a mixed relationship with this ingredient. So I don’t cook it frequently. But for myself, I have been cooking it daily, and my loved form is in this rice dish or this dahi bhalla. But my most favorite? Definitely this Palak Paneer that I eat at least two times every week!
My girls wouldn’t even look at this green goodness, forget about keeping in their mouth. 😕 Most of the time, I make this quantity only for myself, but sometimes I feel bad for HD so end up sharing half of it with him. Hehe… He always complains that I make delicious food for myself and don’t share anything with him. Doesn’t he need to understand that if I need to stick to my plan, I need to cook good food for myself? 😉 Anyway, back to the palak paneer…
What is special about this gravy is that it is ready in less than 30 minutes. The only chopping involved is of the palak. There is hardly any oil involved and the minimal ingredients used ensures that the flavors shine out. Can you see that deep green color? So gorgeous, isn’t it? I beg you all to try it and I guarantee you that you will be addicted to it like I am. Not just the taste, but the ease of preparing it too! Off to this simple recipe…
- 1 big bunch spinach leaves (palak)
- 1-2 clove garlic
- 1 green chilli
- 1 tsp ghee
- 100 gm paneer, soaked in hot water till thawed
- ¼ tsp turmeric powder
- Salt to taste
- Roughly chop the spinach leaves. Discard the stems.
- Heat a pan and drop in the leaves. Saute for a couple of minutes till wilted. Switch off.
- When it is cooled slightly, grind it along with the garlic and green chilli to a paste.
- In the same pan, heat ghee. Add the drained paneer and briefly fry the sides. Drain and set aside.
- Now add the ground paste. Add turmeric and salt and cook for around five minutes, or till the sauce is thickened.
- Add the paneer, toss in and cook for a minute, and switch off.
- Serve hot as is, or with a bowl of rice or parathas.
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#98.